Caramel Dutch Apple Pie
Calories: 25
Adjust Servings Here: 9 Pie Crust
Description
When it comes to fall desserts, you can’t go wrong with a caramel Dutch Apple Pie! It’s one of the simplest pies to make and has a delicious apple filling topped with a crunchy crumb topping and of course the best ever caramel sauce.
Ingredients
Caramel sauce
- 1 cup (200 g) Sugar
- 3 tbsp Water
- 2 tbsp Corn syrup
- 4 tbsp (56 g) Butter
- ½ cup (120 ml) Heavy cream
- 1 tsp Vanilla extract
- ½ tsp Salt (Up to 1 tsp for salted caramel)
Pie crust
- 1 ½ cup (190 g) All-purpose flour
- 4 oz (113 g) Unsalted butter (1 stick, 1/2 cup) chilled, cubed
- ½ tsp Salt
- 4 tbsp (60 ml) Chilled water
Apple pie filling
- 8 large Apples Peel, core, and chop
- ½ cup (110 g) Brown sugar light
- 4 tbsp All-purpose flour
- ½ tsp Ground cinnamon
- ¼ tsp Ground ginger
- ¼ tsp Ground nutmeg
- ½ tsp Salt
- 2 tbsp Lemon juice
Crumble topping
- ½ cup (113 g) Butter
- 1 cup (125 g) All-purpose flour
- ½ cup (110 g) Brown sugar
- ¼ tsp Salt
- ½ tsp Ground ginger
- ¼ tsp Ground cinnamon
- ¼ tsp Ground nutmeg
Instructions
- Make the crumble - Mix brown sugar, salt, spices, and flour in a bowl. Cut in cold butter until you have a mix of big and small crumbs. Chill.Pro tip: Grate the butter straight into the flour for perfect pebbly crumbs.½ cup Butter , 1 cup All-purpose flour, 1/2 cup Brown sugar, 1/4 tsp Salt, 1/2 tsp Ground ginger, 1/4 tsp Ground cinnamon, 1/4 tsp Ground nutmeg
- Make the pie crust - In a food processor, pulse flour, salt, and cold butter to sandy crumbs, add cold water just until it clumps. Shape into a disc, chill 20–30 minutes, roll, fit into a 9-inch pie dish, crimp, and chill again.Pro tip: Blind/partial bake until just set and lightly golden—this keeps the bottom crisp under the caramel.1 1/2 cup All-purpose flour, 4 oz Unsalted butter , 1/2 tsp Salt, 4 tbsp Chilled water
- Cook the homemade caramel - In a light-colored saucepan, cook sugar (dry or wet—use your usual method) to a deep amber. Off heat, whisk in butter, then cream. Return to low heat and simmer a minute until smooth and slightly thick. Stir in a pinch of salt if you like it salted. Let cool until warm and pourable—not hot.1 cup Sugar, 3 tbsp Water, 2 tbsp Corn syrup, 4 tbsp Butter, ½ cup Heavy cream, 1 tsp Vanilla extract, ½ tsp Salt
- Prepare the Apple Filling - Peel, core, and thinly slice apples (about 1/8 inch thick). Toss with lemon juice, then add sugar, spices, cornstarch, and salt. Mix until evenly coated.8 large Apples , 1/2 cup Brown sugar, 4 tbsp All-purpose flour, 1/2 tsp Ground cinnamon , 1/4 tsp Ground ginger, 1/4 tsp Ground nutmeg , 1/2 tsp Salt, 2 tbsp Lemon juice
- Assemble the Pie - Layer the apple mixture into the chilled (or partially baked) pie crust, drizzling homemade caramel between the layers as you go. Reserve some caramel for serving after baking. Top evenly with the chilled crumble.Pro Tip: Make sure your caramel is slightly cooled but still pourable—too hot and it will soak into the crust, too cool and it will clump.
- Bake - Place the pie on a lined baking sheet (caramel likes to bubble). Bake at 390°F/200°C for 10 minutes, then reduce to 375°F/190°C for 40–50 minutes, until the crumble is golden and the filling is bubbling at the edges. Tent with foil or use a pie shield if the crust or topping browns too fast.Pro tip: Visible bubbling = starch is activated and the filling will set.
- Cool & serve - Cool at least 30 minutes (a few hours is ideal) so the caramel and juices thicken. Warm slices are fabulous with a fresh drizzle of the remaining caramel and a scoop of vanilla ice cream.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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